The last time I made these, I thought I would save the leftovers for lunch the following day. Too bad they didn’t last that long! I actually ate it up for lunch. It’s not too often that I can eat chicken for breakfast, but this was so good I couldn’t wait that long. It was super filling and it helped me kick off the day right! I always make extra now, because I never know how long it’s going to last. Check out what they are saying about this recipe over at Group Recipes:
“My husband’s cousin would make this for his grandmother when we were caregivers and it truly is a comfort food and special when served on croissants.”
This isn’t the soups and stews of the winter, but a perfect comfort food for warmer weather!
Ingredients
3 cooked, boneless, skinless chicken breasts, cut in very small bite size pieces
1 small granny smith apple, peeled, cored and diced
20 red, seedless grapes, quartered
2 stalks celery, diced
1 green onion, chopped
1/2 cup roasted pecans or walnuts, chopped
1/2 tsp. paprika
1/2 tsp. McCormick’s garlic powder
1 tsp. parsley
salt and pepper to taste
1/4 cup plain Yoplait yogurt
1/4 Daisy sour cream
1/3 cup mayonaise
4 croissants, split
butter
Instructions
Combine first ten ingredients.
Mix yogurt, sour cream and mayonnaise together, add to the chicken mixture. It depends on how creamy you like your salad and if you want it a bit dryer or wetter, start with half the amount of yogurt mixture and add more as needed. Also, you may play with the seasonings, some people even enjoy a bit of curry.
Butter the inside of croissants and lightly toast in a frying pan.
Fill the croissants with the salad. You can add some lettuce and sliced tomato on top of salad if so desired.
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Quick Tip: Use canned chicken breast to save time.
Thanks again to Group Recipes for this tasty and simple recipe.